Citrus Beet Salad with Rosemary Vinaigrette

To roast the beet(s), preheat oven to 400 F. Trim off the beat stem and scrub off dirt. Loosely wrap the beet in foil. Roast for 60 minutes or until a fork slides easily into the center of the beet. Remove from oven, unwrap and set aside until cool enough to handle.

Once beet has cooled, slide the skin off using the back of a knife. Slice off top and bottom and chop the beet into small cubes.

To make dressing, whisk all of the dressing ingredients together in a small bowl.

To assemble, layer salad ingredients in a serving bowl and top with dressing.